April 17, 2012

As the autumn finally starts to arrive here in Sydney, I find myself craving for warm soups and stews. I start my day with a bowl of warm oat porridge with chia seeds, grated apple, cinnamon and a splash of home-made almond milk, I eat a huge raw salad for lunch and a warm soup or a stew for dinner. This Moroccan spiced vegetable and lentil stew is one of my recent favourites - the abundance of different vegetables and spices create a truly satisfying meal.

Moroccan Vegetable and Lentil Stew

(serves 2-4)

1 tablespoon olive oil

1 yellow onion, finely chopped

1 clove garlic, minced

small piece of fresh ginger, grated

2 carrots, finely cubed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 medium sized eggplant, cubed

100g green beans, chopped

100g button mushrooms, chopped

5-6 tomatoes, chopped

100g red lentils

250ml - 500ml vegetable stock

2 tablespoons tamari

pinch of freshly grounded black pepper

1. Heat olive oil in a large pan. Add onion, garlic, ginger and carrots. Cook for a few minutes, then add the spices and a splash of vegetable stock. Cook for a further few minutes.

2. Add the rest of the ingredients. Start with just 250ml of vegetable stock and add more when necessary during cooking. Cook the stew for 30-40 minutes or until all the vegetables and the lentils are fully cooked. Serve with a sprinkling of fresh parsley.

I make a similar version all year round. I mix a handful of baby spinach through just before serving and top with natural yoghurt, sometimes a sprinkle of coconut. This is a staple in our household, particularly after a series of eating out. It's our 'rescue' remedy! Haven't tried it with eggplant, so will try that tonight.